17
Cooking with air forced
Fan cooking is more economical and
quicker than cooking in a conventional
oven.
The moving hot air surrounds the food
and penetrates it more quickly than in a
conventional oven.
The oven can be filled with different dish-
es all requiring the same cooking tem-
perature. Subtract 10 minutes per hour
for every dish requiring a cooking time of
more than 1 hour and reduce the heat by
10-20°C; the hotter the oven, the more
the temperature can be reduced.
Generally, there is no need to pre-heat
the oven, but it is advisable to pre-heat
for about 5 minutes to ensure the best
results; use the indicator light as a guide,
it goes out when the set temperature is
reached.
Fan cooking is ideal for gelatine based
dishes and softening ice cream - a
microwave oven is much too strong for
these dishes. Cooking yeast based dish-
es is also speeded up this way. If the
oven door has been opened, the oven
quickly regains its temperature once the
door is closed.